(as heard on FBI Radio)
Ancient remedies from around the world include a pair of pickled sheeps eyes in tomato juice courtesy of our friends in Outer Mongolia, while ancient Greeks favoured fried canaries. Rub lemon on your armpits before you party, and some Puerto Ricans say you might avoid a hangover altogether.
Enlisting the help of the twitterverse to contribute their best hangover solutions, here are some sworn-by solutions:
@Adrienne_V: Trident Hot & Spicy soup! The blue and red packet, with 3 sachets, flavour, chilli oil and chilli flakes. Always on hand.
..This may work based on the idea that as chilli speeds up the metabolism, helping to purge the alcohol from your system faster. Or perhaps it'll just have you running for the loo...
@rolyatoj: medley of beverages - apple juice, coke and water, or miso soup. Almost always works for my hangovers...
..Rehydration is important. (Though I wonder what it would taste like to do all of the above in one sitting.)
@emmajapan: My Mum swears by frankfurts and sauerkraut with chilli and mustard.
..As sauerkraut is high in vitamin C and helps assist the body with keeping a healthier acid-alkaline balance, the mix of the fatty frankfurt goodness, vitamin-rich sauerkraut and metabolism-accelerating chilli could just be a winner.
Given that chefs are notorious for partying on, surely there are some pearls of wisdom to be shared:
Melbourne's Coda Restaurant head chef Adam D'Sylva swears by coconut water, while Jared Ingersol's trusted hangover cure of coffee, poached eggs and bacon hash might not break any gastronomic boundaries, but his experience of living with a Canadian who swore by a 'red eye', a drink made from a can of clamato juice (clam & tomato juice) beer and a raw egg..well, let's just say I don't think it'll quite make 14.5 points on the Good Food Guide.
U.S chef and food writer Anthony Bordain's suggestion to “Roll a really good joint and huff that before you get out of bed. Then have a cold Coca-Cola. Then have something like cold Kung Pao chicken or some very spicy leftovers. The trilogy of opulence.” is probably more palatable than a 'red eye', and is also an excuse to keep constant supplies of leftover Hunanese food from Kensington's Chairman Mao (details and location here) in the refrigerator.
On a more legitimate scientific front, Korean researchers claim that the humble asparagus might just be the next super hangover food. Based on the concept that our long green friends are high in the amino acids that stimulate the two key enzymes that assist the body in metabolising alcohol (if you care to know, these are called alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH)).
Whether you're reaching for an asparagus sambo, a bamboo steamer of siu mai at yum cha..or perhaps another round of drinks, the verdict may be out on fail-proof hangover remedies but at least (for most of us), we know there'll probably be another hangover or two on the horizon in which to test out new theories.
Wednesday, 30 December 2009
Friday, 25 December 2009
christmas leftover special
After the deed is done, and by that I mean Christmas day gorging, chances are that the aftermath for most households will end up in heap of leftover food.
GFC or not, most people are aware of the fact that as a first world country, we really should try and make the most of what we have..by making the most out of our leftovers. Sites like Love Food Hate Waste are a great place to start looking for inspiration but here are three suggestions to try out with your leftovers from XMess.
GFC or not, most people are aware of the fact that as a first world country, we really should try and make the most of what we have..by making the most out of our leftovers. Sites like Love Food Hate Waste are a great place to start looking for inspiration but here are three suggestions to try out with your leftovers from XMess.
Turkey Curry
Method
Lightly sautee the onions, garlic, ginger and curry powder until the mixture smells fragrant (1-2 minutes).
Toss in the turkey and mix so that the turkey is coated in the mixture.
Add the cup of stock and simmer for 30 minutes on a medium heat.
Add the tin of coconut cream or plain cream into the mixture and stir through. Season to taste.
Boxing Day Pie
Ingredients
Leftover turkey meat, removed from the bones and shredded into chunks
1-2 Tablespoons curry powder
1 onion, chopped
1 thumb-sized piece of ginger, chopped
1 clove of garlic, crushed
1 tin coconut cream or plain cream
1 cup of chicken stock
Leftover turkey meat, removed from the bones and shredded into chunks
1-2 Tablespoons curry powder
1 onion, chopped
1 thumb-sized piece of ginger, chopped
1 clove of garlic, crushed
1 tin coconut cream or plain cream
1 cup of chicken stock
Method
Lightly sautee the onions, garlic, ginger and curry powder until the mixture smells fragrant (1-2 minutes).
Toss in the turkey and mix so that the turkey is coated in the mixture.
Add the cup of stock and simmer for 30 minutes on a medium heat.
Add the tin of coconut cream or plain cream into the mixture and stir through. Season to taste.
Boxing Day Pie
Ingredients
1/2 leek, chopped
2 sheets of puff pastry
Leftover roasted veggies, roughly chopped
1 cup of ham, roughly chopped
Leftover turkey, shredded
Leftover stuffing and gravy
Method
Preheat the oven to 190 degrees centigrade.
Sautee the leeks in butter until translucent. Add the ham and turkey.
Cut sheets of puff pastry into squares and fit each square into a muffin tin mould. The sides should flop outside of the mould slightly.
Fill each pastry mould with a little of each ingredient, starting with the ham and turkey mixture, then the veg, stuffing and finally a spoonful of gravy.
Cut a lid out of pastry and top each pie. Brush milk or a beaten egg and poke a hole in the tip with a fork.
Bake for 15 minutes or until the pastry is golden. Great eaten cold!
Christmas Pudding Ice Cream
1/2 leek, chopped
2 sheets of puff pastry
Leftover roasted veggies, roughly chopped
1 cup of ham, roughly chopped
Leftover turkey, shredded
Leftover stuffing and gravy
Method
Preheat the oven to 190 degrees centigrade.
Sautee the leeks in butter until translucent. Add the ham and turkey.
Cut sheets of puff pastry into squares and fit each square into a muffin tin mould. The sides should flop outside of the mould slightly.
Fill each pastry mould with a little of each ingredient, starting with the ham and turkey mixture, then the veg, stuffing and finally a spoonful of gravy.
Cut a lid out of pastry and top each pie. Brush milk or a beaten egg and poke a hole in the tip with a fork.
Bake for 15 minutes or until the pastry is golden. Great eaten cold!
Christmas Pudding Ice Cream
Ingredients
Leftover Christmas pudding, roughly chopped
1 punnet of vanilla ice cream
1 handful of mixed berries
Method
Leave the ice cream to soften at room temperature.
Once the ice cream is soft, mix in the fruit and crumbled pieces of pudding.
Line a bread loaf tin with baking paper.
Spoon the ice cream mixture into the tin and place the tin into the frezer to set.
Push the ice cream out of its mould. Serve in slices, topped with more berries.
Leftover Christmas pudding, roughly chopped
1 punnet of vanilla ice cream
1 handful of mixed berries
Method
Leave the ice cream to soften at room temperature.
Once the ice cream is soft, mix in the fruit and crumbled pieces of pudding.
Line a bread loaf tin with baking paper.
Spoon the ice cream mixture into the tin and place the tin into the frezer to set.
Push the ice cream out of its mould. Serve in slices, topped with more berries.
Thursday, 17 December 2009
christmas food
Whether you celebrate Christmas or not, there are certain foods that you can really only eat with complete abandon at this time of the year. Atomatic mince pies, spicy booze-spiked eggnog and of course, the ubquitous Christmas ham are all fair game when it comes to indulging in a bit of festive excess.
Here are a few Sydney producers where you'll find the best Christmas offerings for the table.
1. Berkshire/Kurobuta Christmas Ham
Click here for details: Vics Meats
Providing some of Sydney and Melbourne's finest food establishments with top-knotch meat produce, there are few other butchers that truly know the beauty of the beast like Vic Puharich.
Buying an entire ham on the bone is probably something most families only do once a year, and whether you're planning on going the whole hog and glazing your own ham or not, if it's from Vics, it's Berkshire/Kurobuta pork - that rare breed of black pig bred for its richer flavour and beautiful marbling.
2. Mince Pies
Black Star Bakery
277 Australia St
Newtown, NSW, 2042
You might know Black Star Bakery for supplying Sydney with year-round access to their awesome Ginger Ninjas (chocolate coated gingerbread men) but they also do a great fruit mince pie $4.50 each especially for Santa season. Crumbly pastry, aromatic fruit mince mix..win.
3. Pannetone
The Milanese may be proud of their stake as a fashion capital of the world, but this is also the town that invented that particular sweet, rasin and candied fruit studded brioche-like bread that is only made around this time of the year. Easter might have hot cross buns, but pannetone is SO much cooler. The best thing is that it lasts for ages..eat it toasted. $25 to $40.
Image from here
Providing some of Sydney and Melbourne's finest food establishments with top-knotch meat produce, there are few other butchers that truly know the beauty of the beast like Vic Puharich.
Buying an entire ham on the bone is probably something most families only do once a year, and whether you're planning on going the whole hog and glazing your own ham or not, if it's from Vics, it's Berkshire/Kurobuta pork - that rare breed of black pig bred for its richer flavour and beautiful marbling.
2. Mince Pies
Black Star Bakery
277 Australia St
Newtown, NSW, 2042
You might know Black Star Bakery for supplying Sydney with year-round access to their awesome Ginger Ninjas (chocolate coated gingerbread men) but they also do a great fruit mince pie $4.50 each especially for Santa season. Crumbly pastry, aromatic fruit mince mix..win.
3. Pannetone
The Milanese may be proud of their stake as a fashion capital of the world, but this is also the town that invented that particular sweet, rasin and candied fruit studded brioche-like bread that is only made around this time of the year. Easter might have hot cross buns, but pannetone is SO much cooler. The best thing is that it lasts for ages..eat it toasted. $25 to $40.
Image from here
Friday, 11 December 2009
this just in (new Sydney dining)
(as heard on FBI radio)
My hit list of restaurants I still haven't been to in Sydney is pretty long. Despite the fact that some reviewers complain that there still isn't enough that's truly good in this town, I'm starting to get nervous about how few restaurants I've ticked off on my list in comparison to the length of the list itself.
New establishments seem to pop up all the time - some are a welcome addition to the fold and others, we take bets on for how long they'll take to fold.
Not one to take other people's word for it, neither should you. Here are three NKOTB (new kids on the block) to try this week:
1. Iima
Corner of Goulburn and Pitt Streets,
in the old Mandarin Club
Ph 8080 7727
Fusion. A culinary trend treated mostly as passé these days, combining the best of two or more cuisines to (ideally) create synergy. Sometimes it's a win (Tetsuya) and sometimes, a fail (take your pick).
Iima (which means 'full belly' in Thai and 'now' in Japanese) isnt' completely a restaurant of singular fusion, as a permanent Iron Chef challenge: Duelling teams of chefs cranking out Japanese and Thai cuisines on a tandem menu. Presided over by Chai Thai goddess Amy Chanta (owner and creater of those 'som tum lovers') with Iron Chef Japan played by Toshiya Kai (from Mosman's Goemon Sushi).
There are instances where the twain shall meet, for example the tempura som tum but you'll find just as much satisfaction from the unmuddied menu, a mixture of Japanese and Thai classics.
The sprawling venue is spread over two levels and there's a cocktail bar to boot, so make an evening of it. I highly suggest once sated to head to one of the local karaoke joints and work of your meal by belting out a few classics.
info reference: eatstreets.
2. Baroque Bistro Patisserie
88 George Street, The Rocks, Sydney
http://www.baroquebistro.com.au
If you're a fan of French bistro dining, Sydney isn't such a bad place to be. With everything from stalwarts in Sel e Poivre, Onde and Tabou to celebrity chef'd L'Etoile (courtesy of Manu Feildel), supper club style Tastevin and hip (hop) Flinders Inn - do you we really need another?
Some say 'less is more', but really..let's face it: more is more - and who can say no to eating at a chic, charming French restaurant. Things are looking up for The Rocks, with Baroque Bistro Patisserie, adding to the recent list of new blood to the area (Wine Odyssey, Sake), giving locals a reason to brave the tourists.
Baroque's (moderately priced) menu is a nod to both old and new, with classics like soufflé au fromage ($15) to less the less predictable cigar chèvre frais, tomates aigre douces, concombre (goat cheese cigar, sweet and sour tomatoes, cucumber $15).
If you're a fan of an open kitchen so you can check out the flaming action then you're in luck, too.
3. Amacord
1/96 Bronte Rd
Bondi Junction NSW 2022
(02) 9369 4071
Bondi Junction isn't the first place most people gravitate towards as a dining hub. With Bronte and Bondi just down the road, 'the jungle' may be the daggy uncle of the eastern suburbs, but there are some gems worth fossicking for.
Slang for ‘I remember’, this Italian joint is dedicated to the owners’ Vincenzo Biondini and Andrea Riva’s home town of Cesena (and a nod to Fellini's film of the same name).
Cesena, the meat in the sandwich of Adriatic Sea and the Appennine Mountains, Biondini (ex co-owner of Balmain's Rosso Pomodoro) says one of the best things about coming from this area is “ten minutes drive one way and you are at the beach gorging on seafood. Go the other way and you are in the hills surrounded by wild mushrooms and game food.”
Naturally, the menu flows from the roots of traditional dishes produced from this area of the world, with an emphasis on great produce and honest family-style service. Expect seasonal produce to feature, including the delicately battered stuffed zucchini flowers, handmade pasta and fresh seafood.
My hit list of restaurants I still haven't been to in Sydney is pretty long. Despite the fact that some reviewers complain that there still isn't enough that's truly good in this town, I'm starting to get nervous about how few restaurants I've ticked off on my list in comparison to the length of the list itself.
New establishments seem to pop up all the time - some are a welcome addition to the fold and others, we take bets on for how long they'll take to fold.
Not one to take other people's word for it, neither should you. Here are three NKOTB (new kids on the block) to try this week:
1. Iima
Corner of Goulburn and Pitt Streets,
in the old Mandarin Club
Ph 8080 7727
Fusion. A culinary trend treated mostly as passé these days, combining the best of two or more cuisines to (ideally) create synergy. Sometimes it's a win (Tetsuya) and sometimes, a fail (take your pick).
Iima (which means 'full belly' in Thai and 'now' in Japanese) isnt' completely a restaurant of singular fusion, as a permanent Iron Chef challenge: Duelling teams of chefs cranking out Japanese and Thai cuisines on a tandem menu. Presided over by Chai Thai goddess Amy Chanta (owner and creater of those 'som tum lovers') with Iron Chef Japan played by Toshiya Kai (from Mosman's Goemon Sushi).
There are instances where the twain shall meet, for example the tempura som tum but you'll find just as much satisfaction from the unmuddied menu, a mixture of Japanese and Thai classics.
The sprawling venue is spread over two levels and there's a cocktail bar to boot, so make an evening of it. I highly suggest once sated to head to one of the local karaoke joints and work of your meal by belting out a few classics.
info reference: eatstreets.
2. Baroque Bistro Patisserie
88 George Street, The Rocks, Sydney
http://www.baroquebistro.com.au
If you're a fan of French bistro dining, Sydney isn't such a bad place to be. With everything from stalwarts in Sel e Poivre, Onde and Tabou to celebrity chef'd L'Etoile (courtesy of Manu Feildel), supper club style Tastevin and hip (hop) Flinders Inn - do you we really need another?
Some say 'less is more', but really..let's face it: more is more - and who can say no to eating at a chic, charming French restaurant. Things are looking up for The Rocks, with Baroque Bistro Patisserie, adding to the recent list of new blood to the area (Wine Odyssey, Sake), giving locals a reason to brave the tourists.
Baroque's (moderately priced) menu is a nod to both old and new, with classics like soufflé au fromage ($15) to less the less predictable cigar chèvre frais, tomates aigre douces, concombre (goat cheese cigar, sweet and sour tomatoes, cucumber $15).
If you're a fan of an open kitchen so you can check out the flaming action then you're in luck, too.
3. Amacord
1/96 Bronte Rd
Bondi Junction NSW 2022
(02) 9369 4071
Bondi Junction isn't the first place most people gravitate towards as a dining hub. With Bronte and Bondi just down the road, 'the jungle' may be the daggy uncle of the eastern suburbs, but there are some gems worth fossicking for.
Slang for ‘I remember’, this Italian joint is dedicated to the owners’ Vincenzo Biondini and Andrea Riva’s home town of Cesena (and a nod to Fellini's film of the same name).
Cesena, the meat in the sandwich of Adriatic Sea and the Appennine Mountains, Biondini (ex co-owner of Balmain's Rosso Pomodoro) says one of the best things about coming from this area is “ten minutes drive one way and you are at the beach gorging on seafood. Go the other way and you are in the hills surrounded by wild mushrooms and game food.”
Naturally, the menu flows from the roots of traditional dishes produced from this area of the world, with an emphasis on great produce and honest family-style service. Expect seasonal produce to feature, including the delicately battered stuffed zucchini flowers, handmade pasta and fresh seafood.
Thursday, 3 December 2009
food related gift love
(as heard on FBI Radio)
For those who celebrate Christmas (or as FBI radio has come to call it 'X-mess'), the lead up to the 25th of December can be filled with daunting 'what the hell to I buy' thoughts. Socks and undies aside (though a valid and useful fall back), the mainstream popularity of foodie shows and celebrity chef fever means that this year, more than any, a food-related gift is pretty much a sure fire bet for most people. Afterall, everyone has to eat, right?
Here are a few suggestions for food-related gifts, from hardcore foodie to those who prefer to just do the ordering, this list will hopefully imbue some inspiration to the gift-giving anxious.
Babushka measuring cups
These super cute babushka measuring cup dolls are more than just cute (but seriously...awwww). Each top and bottom is sized to conventional measuring cup sizes, and at the risk of stating the obvious, babushka dolls STACK..meaning you can forget about losing that damned 2/3 cup down the back of the cupboard. Adorable? Tick. Functional? Tick.
$18. Buy 'em here.
Grow your own shrooms
You don't need to be a fun guy to grow funghi (sorry). These brilliant grow your own mushroom kits grow right out of the shipping box, and provided you've a cool, dark place somewhere in your house, you don't even need a garden to grow your shrooms.
These portobellos were found on Uncrate, but Aussie company Funghi have a variety to choose from, too.
$49.95 for your own yeild of portobellos.
Cooking classes
Masterchef wannabe? Reckon your Kitchen Rules? Perhaps, you're just crap at cooking and want to learn a thing or two to impress a date, or just yourself.
They Sydney Seafood School's just hit it's 20th year, so I reckon they could teach you a few lessons on how to make the perfect Singaporean mudcrab, bbq seafood with style and more. It's also your chance to rub shoulders with celebrity chefs like Christine Manfield, Cheong Liew, Damien Pignolet, Matthew Moran and Guillaume Brahimi, if you're into that sorta thing.
Starting at around $80 for a two hour class, it's a bit of bang for your buck, too.
Wino(dyssey)
What better gift to give someone than something you've made yourself? If you suck at woodwork and macarame's not your thing, then try this simple chocolate truffle recipe. Tip: Spike 'em with your favourite liquor, chilli or citrus rind for a twist.
Ingredients
225g good-quality dark chocolate, broken into small pieces
175ml double cream
Icing sugar, to dust
Cocoa powder, sifted, to roll
Method
Place chocolate in a large mixing bowl.
Place cream in a saucepan and bring to the boil, then immediately pour over chocolate.
Mix until chocolate has melted. (This is called a ganache.) Set aside at room temperature, covered, for 1-1 1/2 hours to cool completely and until set.
Use a teaspoon to spoon out bite-sized pieces.
Dust your hands with a little icing sugar to prevent them sticking and roll mixture into balls in the palm of your hands. Roll in cocoa.
Image source: New Web Creations Recipe source: Taste
For those who celebrate Christmas (or as FBI radio has come to call it 'X-mess'), the lead up to the 25th of December can be filled with daunting 'what the hell to I buy' thoughts. Socks and undies aside (though a valid and useful fall back), the mainstream popularity of foodie shows and celebrity chef fever means that this year, more than any, a food-related gift is pretty much a sure fire bet for most people. Afterall, everyone has to eat, right?
Here are a few suggestions for food-related gifts, from hardcore foodie to those who prefer to just do the ordering, this list will hopefully imbue some inspiration to the gift-giving anxious.
Babushka measuring cups
These super cute babushka measuring cup dolls are more than just cute (but seriously...awwww). Each top and bottom is sized to conventional measuring cup sizes, and at the risk of stating the obvious, babushka dolls STACK..meaning you can forget about losing that damned 2/3 cup down the back of the cupboard. Adorable? Tick. Functional? Tick.
$18. Buy 'em here.
Grow your own shrooms
You don't need to be a fun guy to grow funghi (sorry). These brilliant grow your own mushroom kits grow right out of the shipping box, and provided you've a cool, dark place somewhere in your house, you don't even need a garden to grow your shrooms.
These portobellos were found on Uncrate, but Aussie company Funghi have a variety to choose from, too.
$49.95 for your own yeild of portobellos.
Cooking classes
Masterchef wannabe? Reckon your Kitchen Rules? Perhaps, you're just crap at cooking and want to learn a thing or two to impress a date, or just yourself.
They Sydney Seafood School's just hit it's 20th year, so I reckon they could teach you a few lessons on how to make the perfect Singaporean mudcrab, bbq seafood with style and more. It's also your chance to rub shoulders with celebrity chefs like Christine Manfield, Cheong Liew, Damien Pignolet, Matthew Moran and Guillaume Brahimi, if you're into that sorta thing.
Starting at around $80 for a two hour class, it's a bit of bang for your buck, too.
Wino(dyssey)
Unless you have James Halliday on speed dial, most people who like wine could probably stand to learn a new thing or two about the subject. Wine Odyssey Australia, located in Sydney's Rocks neighbourhood run a unique interactive smell, touch and (most importantly) taste tour where you can meet the winemakers, and pick a few new tips about vino in a relaxed environment.
$49.95 per ticket.
DIY Chocolate Truffles
$49.95 per ticket.
DIY Chocolate Truffles
What better gift to give someone than something you've made yourself? If you suck at woodwork and macarame's not your thing, then try this simple chocolate truffle recipe. Tip: Spike 'em with your favourite liquor, chilli or citrus rind for a twist.
Ingredients
225g good-quality dark chocolate, broken into small pieces
175ml double cream
Icing sugar, to dust
Cocoa powder, sifted, to roll
Method
Place chocolate in a large mixing bowl.
Place cream in a saucepan and bring to the boil, then immediately pour over chocolate.
Mix until chocolate has melted. (This is called a ganache.) Set aside at room temperature, covered, for 1-1 1/2 hours to cool completely and until set.
Use a teaspoon to spoon out bite-sized pieces.
Dust your hands with a little icing sugar to prevent them sticking and roll mixture into balls in the palm of your hands. Roll in cocoa.
Image source: New Web Creations Recipe source: Taste
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